This recipe uses vanilla wafers to make a delicious cake and a brown sugar icing that isn't too sweet but definitely delightful.

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Recipe Summary

Servings:
10
Yield:
1 - 8 inch layer cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream shortening and 1 cup white sugar together. Blend in beaten eggs. Combine crushed vanilla wafers and baking powder: mix into the creamed mixture alternately with milk. Stir in nuts and coconut. Pour batter into two greased and floured 8 inch round pans.

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  • Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Cool layers on wire racks.

  • In a small sauce pan, mix 1/2 cup white sugar and 1/2 cup brown sugar together well. Mix in evaporated milk and butter or margarine. Cook over medium heat to the soft ball stage, 234 - 240 degrees F (112 - 115 degrees C). Pour mixture into a mixing bowl. Stir in 1/2 teaspoon vanilla. Beat with an electric mixer on low speed until the icing is spreadable. Frost the cooled cake.

Nutrition Facts

620 calories; protein 6g; carbohydrates 77.2g; fat 33.3g; cholesterol 78.4mg; sodium 262mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
02/27/2003
This recipe is inaccurate. Do not leave the cake in the oven for 50-60 minutes. I found that 40 minutes was sufficient however the outside of the cake was too crispy and brown while the inside was too soft. Also the amount of frosting in the recipe is too little for a layer cake. It also takes too long for its worth. This cake tastes okay but doesn't taste very good after all the time you spend making it. I wouldn't make this cake again. Read More
(20)
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